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    Free Essay
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    Pumpkin bread

     

    Now here is a recipe that can be used during the Thanksgiving season as well as the Christmas season although when it comes to food and of course I know how to prepare all the recipes that I share with everyone everyday can be a holiday for me depending on what my taste is for a particular day. Every persons taste is different and that is what makes the world go around, but there isn’t much that I don’t like when it comes to the sweet things. Remember your ingredients should be at room temperature. 1-2/3 cups all purpose flour 1 Ѕ teaspoons baking powder 1 teaspoon baking powder 1 teaspoon cinnamon Ѕ teaspoon salt 2 large eggs slightly beaten 1 Ѕ cups sugar 1 Ѕ cups canned solid pack pumpkin Ѕ cup vegetable oil 1/3 cup each walnuts and raisins Preheat your oven to 350 degrease. Grease a 9 x 5 inch loaf pan. In a 5 quart mixing bowl combine the first 5 ingredients then add eggs, sugar, pumpkin, oil and mix until well combined then add your nuts and raisins and mix until smooth. Pour your mix into the prepared loaf pan and bake for 70 minutes or until a pick placed into the center comes out clean. Cool in pan on wire rack 10 minutes then remove from pan and continue to cool on same rack. Well now it’s time to eat it, get out the butter and coffee and “enjoy”.

         
    Put comfort on your picnic menu

     

    Warm weather is the time for outdoor fun and good food to satisfy appetites sharpened by open-air activities. Whether you're planning a barbecue, patio party or picnic, potato salad is a classic comfort food that can take the edge off hunger pangs brought on by fresh air and exercise. For toting to away-from-home locales -- perhaps a neighborhood park or an outlying band-shell or forest preserve -- a cold potato salad is best. Prepare the ingredients several hours or the night before, combine or layer them in a covered container and let the finished salad chill in the fridge until you're ready to roll. Transport the salad in your cooler with plenty of ice or commercial coolant. For backyard, deck or patio get-togethers, though, you can add a unique twist by serving your salad hot. Potato salad takes on a whole new personality when it's heated in the oven just before serving. Hot or Cold Layered Potato Salad is just as hearty when served hot or cold and is simple to compose. Just layer a rainbow of fresh veggies with sunny hard-cooked eggs and pour on your choice of bottled salad dressing, even a reduced-fat variety, if you like. What could be more convenient? Hot or Cold Layered Potato Salad 4 servings 4 hard-cooked eggs*, sliced 4 medium red potatoes, cooked, peeled and thinly sliced 2 cups shredded carrots (about 8 oz.) 1 cup chopped zucchini (about 3 small) 1 cup chopped tomato (about 1 large) 1/3 cup bottled creamy salad dressing (any variety) Parsley sprigs, optional Reserve a few center egg slices for garnish. In 10 x 6 x 1 1/2-inch baking dish or casserole (ovenproof for heated version), evenly layer 1/3 of the potatoes, the carrots, another 1/3 of the potatoes, the zucchini, the remaining 1/3 of the potatoes, the unreserved egg slices and the tomatoes. Evenly drizzle with dressing. To serve cold: cover and chill to blend flavors, several hours or overnight. To serve hot: bake, covered, in preheated 350 degree F oven until heated through, about 20 minutes. Garnish with reserved egg slices and parsley, if desired. For each serving, serve a portion of all layers. *To hard-cook, place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off the heat. If necessary, remove pan from the burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs. (12 minutes for Medium, 18 for Extra Large.) Immediately run cold water over eggs or put them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell. Nutrition information per serving of 1/4 recipe using bottled creamy garlic salad dressing: 288 calories, 12 gm total fat, 226 mg cholesterol, 318 mg sodium, 836 mg potassium, 36 gm carbohydrate, 10 gm protein and 10% or more of the RDI for vitamins A and C, niacin, riboflavin, thiamin, iron, phosphorus.

         
    Racing inspired desserts take the checkered flag

     

    Leave it to star female race-car drivers to come up with desserts that are not only fast, but incredibly tempting. Using the most iconic ingredients-Twinkies, Ding Dongs and Hostess Cup Cakes-IRL's Danica Patrick, NASCAR's Leilani Mьnter and the National Hot Rod Association's Melanie Troxel easily made the cut for the Hostess Race Divas team. Danica Patrick's Speedway Shortcake Twinkie-Style 10 Hostess Twinkies 1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 8 ounces frozen whipped topping, thawed 1 teaspoon vanilla extract 5 to 6 cups thinly sliced fresh strawberries Slice Twinkies in half horizontally and place, cut-side up, in a decorative or glass 9 x 13-inch dish. Twinkies will cover the entire bottom surface of the pan. Beat cream cheese and sweetened condensed milk until well blended. Fold in whipped topping and vanilla. Spread half of the cream cheese mixture over Twinkies; top with half of the sliced strawberries. Repeat layers. Refrigerate several hours. Leilani Mьnter's Fast Track German Chocolate Tarts 1 box Hostess Ding Dongs 11/2 cups chopped pecans 21/2 cups sweetened flaked coconut 1 can (12 ounces) evaporated milk 11/2 cups sugar 3/4 cup (11/2 sticks) butter 4 egg yolks, slightly beaten 2 teaspoons vanilla Using a serrated knife, slice Ding Dongs in half horizontally. Place on platter and set aside. Spread the pecans and coconut on a baking sheet. Bake at 350 degrees for 7 to 10 minutes or until toasted. Set aside. Place evaporated milk, sugar, butter, egg yolks and vanilla in medium saucepan. Cook over medium heat, stirring constantly, until thick and golden brown, 10 to 12 minutes. Remove from heat and stir in pecans and coconut. Allow mixture to cool for 30 to 45 minutes. Dollop a heaping spoonful on top of each sliced Ding Dong. Serve tarts at room temperature. Tip: You can speed cooling by placing saucepan in ice water. Melanie Troxel's Motoring Mud Pie 1 jar (11.75 ounces) hot fudge sauce 1 package (6 ounces) chocolate cookie pie crust 5 Hostess Cup Cakes 1 cup heavy whipping cream 1 tablespoon confectioners' sugar 1 package instant chocolate pudding mix 11/2 cups milk 1/4 cup chocolate shell topping Remove lid and microwave hot fudge sauce on High (100%) power 20 to 30 seconds. Spoon half of sauce into bottom of pie shell. Cut Cup Cakes in half, vertically. Arrange in pie crust, with filling facing edge of crust and continue in circles to cover entire crust. Beat cream until soft peaks form; add confectioners' sugar and beat until stiff peaks form. Whisk pudding mix and milk until thickened. Fold 3/4 cup whipped cream into the pudding. Spoon remaining whipped cream over top of pie. Refrigerate until set. Spoon chocolate shell topping into center of the pie to resemble a mud puddle. Keep pie refrigerated until serving.

         
    Recipe cheese biscuits

     

    Every end of term at my daughters’ kindergarten, finds us baking cheese biscuits for their festival. These are delicious, easy to make, light flaky mouthfuls of crunch, just like cheese straws only more fun, as you can use any shaped cookie cutter you like. We have pigs, bunnies, stars, moons, hearts, fish. They are the perfect answer to the dilemma of providing a treat snack for school feasts and festivals, that doesn’t break the school guidelines of minimising sugar but is still fun for the kids. They are also an essential item at birthday parties for my children. The last birthday had me frantically rolling and cutting out these cheese biscuits, in between trying to get a roast lunch on the table before the afternoon party. The original plan had been for the kids to do all the work, to keep them entertained and gainfully employed in the lull before the party, but the birthday girl was too busy playing with her new toys and the others too busy bemoaning the fact it was so long before their birthdays, so that I got left with the job at the last minute! Today though I had the five year olds in charge of the cheese biscuits, kneading then rolling out and cutting out with animal shaped cookie cutters. This still required a fair amount of timely intervention, to get the dough to hold together before frustration set in and make sure my youngest got a chance to cut out some shapes without destroying her older sister's carefully ordered scheme of things. I also had to get a batch of bread done while they were cooking, as we had finished up the last slice at lunch, but that used up the rest of my energy reserves so I settled on baked potatoes as a minimal effort supper. The oven was on anyway for the biscuits and bread so it was all in aid of energy conservation...mine and the world's in equal measure. Here is the recipe for the cheese biscuits: 100g/4oz finely grated cheese 50g/2oz self-raising flour 25g/1oz soft butter pinch of cayenne pepper For the cheese you can use a mature cheddar or 80g mild cheddar with 20g parmesan cheese. Put everything into a bowl and rub in, squidge and knead for about 5 minutes until it comes together into a soft dough. It will do, just as you are about to give up hope of it doing so unaided. Roll out the dough on a lightly floured surface to about 2.5mm/ 1/8" thick and cut into whatever fancy shapes you have cutters for. Bake at 200C/400F for 10-12 minutes until golden. Cool on a rack. This amount disappears very quickly, even before you've turned your back on them sometimes, they're very light and moreish, so I usually make double or triple quantities for the festivals. The cheese biscuits go down very well with adults too. At the last birthday party one father polished off a whole plateful, rather than sample the birthday cake. They would make a great accompaniment to drinks before dinner. You could cut them into long strips and give one twist to make them into cheese straws, then sprinkle them with extra parmesan or find a more sophisticated shape as a cookie cutter – the star shapes would still be good. Mind you most laid-back adults would be just as happy as the kids to be eating pigs and bunnies! Copyright 2006 Kit Heathcock

         
    Recipe just desserts puddings galore

     

    We are a pudding family. There is something satisfying about the word pudding. It brings connotations of comfort, of tastebud-tantalising things, rich and luscious. Dessert suggests something elegant, delicate, restrained - a sweet mouthful to finish off a meal. Dessert just doesn’t do it for me. Our family goes in for puddings for special occasions and Sunday lunches. We don’t have them every day, so when we do, we want it all: comforting over-indulgence at its best – no refined twiddles of patisserie here, though we don’t do the steamed, stodgy stuff either. We have a number of recipes that are firm family favourites and have to be considered and a waiting list of recipes from cookbooks to try - so puddings oust the main course as the focus of debate and decision-making. The occasion dictates the main course – roast lamb for Easter, turkey and gammon for Christmas, no dilemmas there. Selecting just a few puddings from the family repertoire, though, is an agonising process. Christmas and New Year close together eases the dilemma…what we don’t have for Christmas, we can do for New Year’s Eve, but on other occasions leaving out a particular favourite recipe is too hard. We often end up with a selection of four puddings (though, before you are too horrified, we are usually feeding twelve or more people) and as a result feel stuffed to the gills afterwards, as greed inevitably overcomes caution and all four have to be sampled. Two of our family staple recipes come from my mother-in-law, who as a mother of six on a limited budget had to use a lot of invention to feed her family. Guava fool (pureed guava mixed with condensed milk and cream) is one of her recipes that rates high on the must-have list through winter when guavas are in season. Choccie pudding is a year round imperative, a chocolate custard poured over boudoir biscuits which soak it up and soften delectably into a velvety gloop. I have proudly managed to add one of my family pudding recipes to the indispensable list – Summer Pudding. My mother still makes it, often with blackberries culled from the hedgerows, as well as the more traditional redcurrants and raspberries. Here in South Africa we have a different palette of berries to work with and most often use youngberries, mulberries with a few strawberries (strawberries on their own don’t work, you need the tartness of some of the darker berries). Here is the recipe: Summer Pudding 1 loaf of slightly stale white bread About 1kg of mixed berries: blackberries, raspberries, youngberries, mulberries, redcurrants the choice is yours. Apple can be added if you are short of berries. Sugar Put the fruit with a liberal sprinkling of sugar into a pan and gradually bring to boiling point. (You can cook them straight from frozen over a low heat). Softer fruits are done at this point, so check, apples would need longer to soften. The amount of sugar depends on how sweet the fruit is – you are after a slightly tart fruit with sweet juice but not too sickly. Cut the bread into thick slices, take off the crusts and line a pudding basin with it. It needs to fit tightly but don’t squash it. You can do a patchwork of funny shaped bits, the important thing is that no holes are left. Keep three slices for the lid. When the fruit has stewed, use a slotted spoon to transfer the fruit into the bread-lined bowl. Most of the juice gets left behind but keep it to pour over the pudding later. Fill the bowl with the fruit and top with a tight layer of bread. Place a plate or saucer on top and weight it, so the fruit compresses and the juice soaks into the bread. Leave in the fridge for at least a few hours, better overnight. Turn it onto a plate to serve, with the extra juice poured over any white bits of bread still showing. Eat with plenty of cream. Now our main preoccupation on our smallholding is establishing enough fruit trees and berry plants to ensure a year round supply of pudding potential in our freezers, but maybe that would make them less special. The seasonal aspect of guavas and berries mean excitement when they come back into season, gluttony for a few weeks until common sense sets in. Then we put a supply away in the freezer for a few special treats later in the year, the season ends and is followed by the next thing. A pudding for each season, a season for each pudding. Copyright 2006 Kit Heathcock

         
    Recipe lavender heart cookies

     

    Lavender, its bushy hedges wafting a delicate scent in the winter sunshine, is one of my favourite herbs. It is hardy, smells wonderful, cleanses the air of viruses and repels insects. All these virtues and you can bake with it too! I was going through my recipe books yesterday, looking for something new to try in the biscuit baking line and saw a recipe for Lavender Heart Cookies. Every time I’d glanced through the book it had always intrigued me, but I'd never tried it before, as the idea of using lavender in baking seemed a little bizarre...interesting but probably getting results of 'yuk Mum, what are these bits?' Anyway, in the spirit of culinary adventure, I thought I'd have a go. The ingredients were minimal - butter, sugar, flour and flowers! Lavender florets. So off I went to pick the lavender. Not much was required, just two tablespoons of fresh florets (the little purple flower bits off the main stalk), so I had a nice therapeutic moment selecting the best stalks from my lavender hedge, which is still producing new flowers despite it being the middle of winter here. Then came the mixing all the ingredients together into a crumbly dough, which is more crumb than dough, but eventually did all work together. After its rest in the fridge, I tentatively rolled out the dough, still crumbling madly, but it was eventually persuaded to stay together by an insistent rolling pin. I churlishly refused my youngest daughter’s offers of help in cutting out the hearts...mean of me, I know, but this was my journey of exploration not hers, this time! They came out of the oven, fragrant and golden. The moment of reckoning drew near. Children, scenting new baking, gathered around. The girls uncritically tucked in, my son, the conservative connoisseur, turned away, but changed his mind at the appreciative noises around him. A cautious nibble and he was convinced – I was not trying to poison them...! Here's the recipe in case you'd like a culinary adventure too! Lavender Heart Cookies 115g/4oz butter 90ml/6 tablespoons caster sugar 175g/6oz plain flour 2 tablespoons fresh lavender florets Cream together the butter and 60ml/4 tablespoons of the sugar till light and fluffy. Stir in the flour and lavender and work it in, kneading with your hands till it comes together into a soft ball of dough. Cover with cling film and chill in the fridge for 15 minutes. Roll out on a lightly floured surface. Stamp out the cookies with a heart shaped cutter (alternatively a fluted-edged round cutter). Makes about 18 with a 5cm/2inch cutter. Put carefully onto a lightly greased baking tray and sprinkle the remaining sugar onto the top of each shape. Bake at 200C/400F for about 10 minutes till golden. Leave the cookies on the tray for 5 minutes, before putting on to a cooling rack. So my experiment was deemed a success. The adults, later that evening, also liked them. ''Elizabethan'' suggested my sister-in-law, and "packaged in a pretty box they'd make a great gift". I have to admit here that, given the choice of a chocolate biscuit or a lavender one, the children would unanimously vote for chocolate, but the fact that they considered them edible at all, when they knew they had flowers in, is pretty high praise for this recipe. I was the one who surreptitiously finished them off the next morning with my tea. That fragrant flavour on the palate, clean yet sweet, was irresistible! Copyright 2006 Kit Heathcock

         
    Recipe shepherd s pie

     

    Traditional nursery food has made a come back in our family recently. I haven’t bothered making shepherd’s pie (or cottage pie, as it is also known) for ages, as the children just used to eat the potato from the top and leave the mince. Mince in general has been rejected too. If I use the same minced beef to make meatballs or burgers the kids devour it, but they hate picking out all the little bits of vegetables that I hopefully put into it, when I make the shepherd’s pie, in the hope of smuggling a few vegetables into their diet. Anyway my son actually requested shepherd’s pie the other day, so yesterday I made it and they gobbled it up, vegetables and all, several servings each, so I’ve gained one more dish for the regular list. Recipe for Shepherd’s Pie - to feed four: 500g/1lb good quality minced beef or lamb (hamburger beef) 1 onion 2 carrots 1 stick of celery 1 clove garlic 2 large fresh tomatoes or half a tin of tomatoes 2 tablespoons olive oil a dash of wine a few drops Worcestershire sauce 2 bay leaves salt and pepper water or stock potatoes small piece of butter - about 20g/1oz and milk to mash with Finely chop the onion and saute over a low heat in the olive oil until soft and translucent. Add the carrot, celery and garlic also finely chopped. Saute all together for five minutes. Turn up the heat and add the meat, breaking up the lumps and cooking until it has just lost the raw redness. Don’t overdo it at this point. Add the splosh of wine, (white or red, whatever you have open. If you don’t have any it’s not essential) and stir till it has evaporated the alcohol. Add the tomatoes skinned and chopped. Now put in the rest of the seasonings and pour in enough water or stock to only just cover the meat. Bring to a simmer, put on a lid and leave to cook at a simmer for 1-2 hours. The quantity of potatoes depends on how many you have to feed, you can have a thin layer of potato topping or if you need to stretch the meat to feed lots of people, a really thick layer of potato, which is what the children prefer anyway. Peel the potatoes and boil them till soft. Then drain and mash them with the butter, milk and salt and pepper until they are soft, but not too runny, mashed potatoes. In a roasting dish or any ovenproof but not too shallow dish, put the cooked meat in a thick layer, then top with the mashed potatoes. Smooth them out with a fork, so there are lines and swirls and peaks of potato that will brown nicely and put the dish into a preheated oven 200C/400F for twenty minutes or until the top has browned to golden. If the meat and potatoes have only just finished cooking and still hot you can just brown the top under the grill. This can all be assembled and kept in the fridge until needed too, then it would need at least thirty minutes to cook through again. Traditionally shepherd’s pie was made with minced lamb and cottage pie with minced beef but my family has always called both shepherd’s pie. It also used to be a dish to use up leftover cooked meat from a roast, rather than starting fresh with raw mince, but we like it like this - comfort food for winter. Copyright 2006 Kit Heathcock

         
    Recipe south african buttermilk rusks

     

    Rusks in South Africa are part of the cultural identity – one of the things that exiles in a foreign land long for. Children are brought up on Rooibos tea (a herbal bush tea) and rusks. These aren’t the pallid soggy affairs that pass for rusks in the UK - Farleys rusks given to teething infants and guaranteed to coat your entire house with a paste of gooey gloop. South African rusks are of a texture somewhere between bread and cake, with extra bits of raisin or nuts, baked hard so that they must be dunked in tea or else gnawed slowly. They last a long time in an airtight tin, so are baked in big batches but even so they don’t last long in our house. As an Englishwoman married to a South African living in London, I came across rusks on our visits to his family and was instantly converted. ‘Ouma’s Rusks’ are the famous ones that come in several varieties and we always came home with a few packs in our suitcase. On a longer visit in a cottage in Philadelphia, near Cape Town, I found a recipe to bake my own rusks, tried it and have been baking them every two weeks pretty much ever since. When our son was a toddler waking at 5.30 every morning, the only thing that made the morning bearable was the thought of tea and rusks. Our son started off on them early and our sofa became a nest of cushions and crumbs. The first thing he ever helped bake was rusks and I always had my patience tried, as the mix became the scene of excavations with diggers or a castle with a moat. The girls also joined in when they were old enough, so for a time I had three children all wrestling to get their hands in the dough. Now the youngest is adept at making balls the right size and I have a band of useful helpers. So rusks have become part of our family culture too, my children may have missed out on the rooibos tea tradition – (I love it, they hate it) but at least they were brought up properly as regards rusks! Several friends in London were smitten, asked for the recipe and started baking and it has since been dispersed as far afield as Pakistan and the USA. The recipe: South African Buttermilk Rusks 1.240kg / 2lb12oz flour (I use 1kg wholemeal and the rest white) 2 teaspoons baking powder 2 teaspoons bicarbonate of soda 2 teaspoons cream of tartar 2 teaspoons of salt 250g / 9oz butter Ѕ cup raisins (optional) 2 eggs 1 Ѕ cups brown sugar 2 cups buttermilk 1 cup oil (1 cup=250ml) Preheat the oven to 190C/380F Grease three loaf tins of base measurement 20cmx10cm / 8”x 4” approx or any combination of deep baking dish that adds up to about the same. In a large mixing bowl sift together the flour, baking powder, bicarbonate of soda, cream of tartar and salt. Cut the butter into small cubes and rub into the flour. Add the raisins if you are using them. You can experiment with various nuts and seeds as well, though the rusks are equally good plain. In another bowl mix together the buttermilk, sugar, eggs and oil and beat until well combined. Stir liquid into dry ingredients and mix then knead to a firm dough. Form the dough into balls about the size of a ping-pong ball and pack them tightly in one layer into the loaf tins. I usually get six rows of three into each of my tins. Bake for 45 minutes. Turn out onto a rack and leave to cool for 30 minutes before breaking up into individual rusks along the joins of the balls. Dry in a low oven 100C/200F for 4-5 hours until the centre is completely dry. These can be kept for ages in an airtight container. Warning: crumbs guaranteed on the sofa, in the bed, over the carpet and the car seats! Copyright 2006 Kit Heathcock

         
    Recipe summer smoothies

     

    The summer sun swelters outside. Inside it is warm, the fruit bowl sits lusciously on the window sill, bursting with seasonal plenty – peaches, mangoes, grapes as well as the year round banana. All of the fruit is at point of perfect ripeness, begging to be eaten right now before it descends into a pool of pulp. It could have stayed in the fridge and been brought out in economical relays to ripen for a day, but there is something about a full fruit bowl, a promise of health and succulence, that time and again makes me arrange it as a still life, as I unpack the shopping, only to be wrong-footed when it all ripens at the same time. Typically the children are only bothering to eat apples, which last forever in the fridge. Desperate measures are called for. It is time to make smoothies. Even children, who wouldn’t give a second glance to raw fruit, can usually be beguiled by a smoothy. It is also a special treat for adults, an easy thing to do for visitors who drop by, when it’s too hot for tea. Any ripe fruit can be used, even if it is slightly overripe, as long as it still smells good and not fermenting. You get a mega-dose of vitamins, plus calcium from the yoghurt and milk, almost a meal in itself. Healthy eating in a glass! Giving a recipe for a smoothy is hardly necessary. It depends on what you have in the house already. Use this example as a template and adapt and change it as you like. As long as you use fruit that is truly ripe, it’ll be delicious. The one essential piece of equipment is a liquidiser or food processor, without that I’d just have to force feed the children the fruit as is, it is far too laborious to puree fruit by hand on a hot summer’s day. The joy making smoothies is the effortlessness. No set quantities, but as a guide I’d use one mango with one or two bananas. Just peel and stone the fruit, fling it into the liquidiser with a large dollop of plain yoghurt and a cup of milk and blitz. If it is too thick for your liking add more milk. Chuck in some ice cubes for instant chill factor. A tip for dealing with mangoes: without peeling, slice off both the long sides as close to the stone as you can., cut the flesh in a criss-cross fashion to make 1cm cubes, without going right through the skin, then push the skin up to invert the cubes into a mango hedgehog! The children eat them like this and a very messy business it is, needing a bath afterwards. Suggestions for fruit combinations: Mango and banana Pear, berry and banana Peach and berry Strawberry and banana Peach, apricot and banana Any fruit in the whole wide world can be added to this list, experiment with whatever is in season and make up your own combinations. Bananas make a good background for most other fruits and give a good velvety texture, besides being the most likely fruit to have around overripe. If you want to move away from the healthy fruit scenario, you can use bananas with a few teaspoons of hot chocolate to make a scrummy, decadent milkshake. Or go the whole way and put a blob of vanilla ice-cream in too. I remember as a child, my mother adding a raw egg to ours to build us up. It made it wonderfully frothy, but then nobody worried about salmonella in those days – I wouldn’t recommend it unless you have a guaranteed source of salmonella-free eggs. If you have berries of any sort stashed in the freezer, you can throw in a handful still frozen and watch the colour transform as you blitz. Mulberries, blackberries, youngberries, blueberries all add deep colour and plenty of useful nutrients, loads of anti-oxidants – instant immune boosters in winter, if you can keep them until then. I usually freeze strawberries as puree, when the strawberry harvest overwhelms us, so can bring it out for a change later on in the year. The other berries I freeze whole, stalks and leaves picked off, so they are ready to use. You can also buy frozen berries in mixed packs, which would work fine. Whatever fruit you’re using, let the children press the buttons on the liquidiser and then dole out the smoothie, in glasses with straws, easy in the knowledge that the vitamin quota for the day is being filled. Copyright 2006 Kit Heathcock

         
    Recipe for brandy pudding

     

    Recipe for Brandy Pudding The recipe I am going to share with you today is about 350 years old! A great favourite from the Cape where the first brandy from Cape grapes were distilled in 1672! We have come a very long way since then when it comes to the quality of our brandy, but still, Cape Brandy Pudding remains an old time favourite :) Growing up in South Africa is great fun with all the recipes your mother makes and teaches you during your younger years! Ingredients: 250 g of dates (remove the pits), cut up 1 teaspoon bicarbonate of soda 1 cup boiling water Ѕ cup butter/margarine Ѕ cup sugar 2 eggs, whisked 2 cups flour 1 teaspoon baking powder Ѕ teaspoon salt 1 cup chopped walnuts Method: 1. Cut the dates, add the boiling water and bicarbonate of soda to halve of the dates, stir and let it cool down. 2. Cream together the butter and sugar and add the beaten eggs. Mix very well. 3. Sieve the dry ingredients together and add. 4. Add the rest of the dates and walnuts. Then add the dates in water and mix very well. 5. Pour the mixture into a baking dish and bake in a pre-heated oven of 180°C for 30 - 40 minutes. 6. Remove from the oven and pour the warm syrup over the warm pudding. Syrup 1 cup water 1 tablespoon butter Ѕ cup water 1 teaspoon vanilla essence Ѕ cup brandy 1. Boil together the sugar, butter and water for 5 minutes. 2. Remove from heat and add vanilla and brandy. Mix well. 3. Pour warm over the warm pudding and serve with cream or ice cream. There is nothing nicer to warm you up on a cold day! Enjoy your dessert and make sure to try out some more traditional South African recipes!

         
    Recipe website claims to expose top secret restaurant recipes

     

    According to Ron Douglas, author of 'America's Most Wanted Recipes,' the average American family dines out at an average of three times each week. Depending on the number of people in a family, the choice of food ordered and the selected restaurant, this casual dining experience can quickly become a very expensive indulgence. In an effort to solve the cost factor associated with dining out, some families are searching for a way to recreate their favorite famous restaurant recipes in the comfort of their own home. The problem is, however, that these top secret restaurant recipes were never easily found and may have taken years to perfect using the trial-and-error method. There is a new recipe website that is now attempting to convince customers that their famous restaurant recipes no longer have to be a secret. In fact, perhaps secret restaurant recipes, aren't so secretive anymore. Ron Douglas claims to have taken secret restaurant recipes and compiled them into a new book called 'America's Most Wanted Recipes.' Among the restaurant secret recipes that he provides include select entrees and desserts from Applebee's, popular Burger King menu items, Chili's spicy creations and even the cool taste of the Dairy Queen blizzard. In addition, top secret restaurant recipes from the Hard Rock Cafй, IHOP, Kentucky Fried Chicken, The Olive Garden, Planet Hollywood, Outback Steakhouse, Shoney's, Taco Bell and Wendy's are all found in the new compilation by Douglas. The website also offers a partial listing of specific famous restaurant recipes included in the downloadable and/or print version of 'America's Most Wanted Recipes.' Depending on the dish, it can be difficult to pinpoint the exact ingredients required to recreate it's taste. While a large part of the dining craze is so popular due to convenience, another important factor is the unmistakable taste associated with certain restaurants and specific meals. Because the theme is to provide chefs and readers with the ability to produce such dishes in a reasonable time while saving money, 'America's Most Wanted Recipes' is available in either a print or downloadable format. According to the website, customers who purchase a copy of 'America's Most Wanted Recipes' will also receive four free bonus gifts, which include lifetime access to a secret restaurant recipes archive, The Complete Library of Cooking 5-volume set consisting of 900 pages, a free copy of 'America's Most Wanted Low-Carb Recipes' and 'America's Top 150 Drink Recipes.' This recipe website also offers a free recipe of the day complete with nutritional information, a recipe archive and forum to every visitor.

         
    Recipes with rosemary

     

    Rosemary is one of my favourite herbs – its clean, spiky scent pervading my kitchen takes me to the South of France on a warm summer’s day. It is the hardiest plant in my herb garden, surviving our driest summers and putting out new growth as soon as the winter rains begin. You can pick from it all year round and it has useful medicinal properties too. I love Roast Lamb with generous amounts of rosemary and garlic tucked underneath as it cooks or else I take Nigella Lawson’s advice and mince the garlic and rosemary to a paste with some olive oil and tuck it into small incisions in the meat before cooking. After that the meat just cooks itself (as long as you remember to switch on the oven for it!) and you have a marvellous Sunday lunch for very little effort. A dash of red wine added to the juices from the roasting dish and warmed through gives you a ‘jus’ that any five star restaurant would be proud to own – do spoon off the excess fat first though. For a totally low effort lunch serve the roast lamb with a generous green salad and boiled new potatoes, or expend the effort you’ve saved with the meat on producing loads of crispy roast potatoes, baked butternut squash and tender green peas. The following pasta sauce recipe came from experimenting with a recipe from Marcella Hazan’s Marcella’s Kitchen. To her tomato and rosemary pasta sauce I added some tuna to create a nutritious and delicious meal for my kids – the balsamic vinegar gives a mellow, rounded note to the sauce and is not in the least overpowering as I thought it might be. Penne with Tuna, Tomato, Rosemary and Balsamic Vinegar For 450g/1lb pasta 8 tablespoons olive oil 3 or 4 cloves garlic 2 sprigs rosemary 450g/1lb tinned tomatoes, drained and chopped 2 teaspoons balsamic vinegar 1 tin of tuna drained Put the olive oil, thinly sliced garlic and rosemary sprigs in a frying pan over a medium heat. When the garlic starts sizzling add the tomatoes, with salt and pepper and cook for 10-12 minutes. When the pasta is just cooked – really al dente – drain and put back in the pan and toss with the sauce over the heat for 1 minute. Add the tuna, stir, then off the heat stir in the balsamic vinegar and serve immediately. There is a wonderful recipe for a Rosemary Cake in Nigella Lawson’s book ‘Feast’. She allocates it to her Funeral Feast section. as rosemary has always been the herb of rememberance, but this cake is great for any occasion when a light, not too sweet, plain sponge is required. It has apple in it too and the combination of that and the rosemary, gives a moist but aromatic cake. A long sprig of rosemary adorns the top of the cake and as it cooks releases more aromatic oils into the cake. Try it. To make use of rosemary’s health boosting properties try a cup of rosemary herbal tea. One sprig with a cup of boiling water poured over it and left to stand for five to ten minutes, makes a revitalising and stress-relieving tea. It acts as an anti-inflammatory and aids circulation, helps with stress, anxiety and depression and improves memory and concentration. It also is a useful source of easily absorbed calcium, far more effective than taking pills. So plant a rosemary bush in your garden or in a pot on a balcony for your own free, energy-boosting calcium supplement! Copyright 2006 Kit Heathcock

         
    Red white and blue savory potato salad

     

    The next time you're planning a picnic, don't forget the pickle's place at the table when preparing your menu. Consider this potato salad recipe for your next gathering. Red, White and Blue Savory Potato Salad Serves 8 to 10 6 large red potatoes, unpeeled 4 hard-boiled eggs, peeled 4 small green onions, thinly sliced (white and light green part only) 6 slices maple-smoked bacon 1/2 cup blue cheese crumbles (or one 4-ounce package) Dressing 11/2 cups mayonnaise 1/3 cup minced Del Monte® Organic Sweet Bread & Butter Chips 1 tablespoon cider vinegar 2 tablespoons reserved bacon drippings 1 tablespoon prepared mustard 1/4 teaspoon celery seed (ground or whole) 1/4 teaspoon Tabasco® sauce 1 teaspoon ground black pepper 1/2 teaspoon salt In a large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving two tablespoons of drippings. In a medium bowl, stir together all dressing ingredients. If thinner dressing is desired, add small amounts of liquid from the pickle jar. While potatoes are still warm, cut into small chunks. In a deep glass bowl, layer 1/3 potatoes, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times, ending with dressing. Top with crumbled bacon and blue cheese. And now there is an organic choice of pickles. Del Monte® offers the first line of USDA-certified organic pickles, available in supermarkets and retail outlets offering natural and organic foods nationwide. A favorite among many, pickles tempt the taste buds, pack a zesty punch and, perhaps best of all, kids love them. With no fat and few carbohydrates or calories, pickles make a great snack or addition to any meal. "Pickles are a great treat throughout the year, but it doesn't get much better than adding fresh pickle slices to a burger, or better yet, just eat whole pickles straight from the jar," said Jeff Tuttle, chief marketing officer for M. A. Gedney Company, producer and marketer of the Del Monte® line of pickles. "And, our online cookbook provides plenty of choices for great pickle recipes that are sure to be a hit at any picnic."

         
    Red and luscious cherries make tempting desserts. easy to prepare cherry spumoni can be a hit at parties reunions and backyard barbecues

     

    It's a great time to enjoy one of America's favorite fruits. Whether on their own, baked in a pie, mixed in yogurt parfaits or made into ice cream, cherries are popular with people young and old. Tart cherries, the kind most famous in pies, are seldom sold fresh because they are highly perishable. However, canned, frozen and dried tart cherries are available all year long at supermarkets and specialty food stores. Here are some quick and delicious ways to enjoy tart cherries: • For an energy-packed treat on summer outings, combine dried tart cherries, chopped dates, semisweet chocolate chips and honey-roasted peanuts. • Quench your summer thirst by combining 100 percent tart cherry juice, red grapefruit juice and lemon-lime carbonated beverage. Serve over ice. • Add color and flavor to summer fruit salads with canned or frozen tart cherries. Peaches, kiwi fruit, watermelon, cantaloupe and cherries are a great combination. Lemonade concentrate makes a good dressing for this salad. This easy frozen treat is sure to be a hit with family or friends. Cherry Spumoni 2 cups heavy cream 2/3 cup (7 ounces) sweetened condensed milk 1/2 teaspoon vanilla extract 1 (21-ounce) can cherry pie filling 1/2 cup slivered almonds, chopped 1/2 cup miniature semisweet chocolate chips Combine heavy cream, sweetened condensed milk and vanilla in a large bowl; mix well. Refrigerate 30 minutes. Remove from refrigerator and beat with electric mixer or wire whisk just until soft peaks form; do not overbeat. Fold in cherry pie filling, almonds and chocolate chips. Spoon into an 8 x 8 x 2-inch pan. Cover and freeze 4 hours, or until firm. Scoop into serving dishes. Makes about 1 quart.

         
    Refreshing drink recipes to perk up parties

     

    The weather is getting warmer, which means the party scene is about to heat up. Welcome the season by building up your bartending repertoire with light, fruity cocktails. Whether planning a luau, cocktail party or a little get-together with friends, a well-stocked bar is particularly important. For parties, make sure you have plenty of ice, about a pound for each guest, as most spring and summer drinks are served on the rocks or with crushed ice. Having a few essentials on hand is key: A basic bar includes vodka, whiskey, wines and beer. If you're feeling more adventurous or creative, you can also add gin, tequila, rum, bourbon, vermouth, sherry and brandy. Mixers add a dash of flavor, or in some cases spice, to a summery cocktail. Orange juice, seltzer, tonic water, cola, ginger ale, tomato juice, Tabasco sauce, horseradish and Worcestershire will wake up your drink recipes. Another great addition to your bar is Hair of the Dog, which has a light raspberry taste that can jazz up any drink. Using Hair of the Dog as a mixer will make a tasty drink that includes detoxifying ingredients to help the liver better process toxins. Thus it helps to counteract the negative effects of alcohol on the body. The sugar-free version also has no carbs. Finish off your drinks with sliced lemons, limes, oranges or maraschino cherries. A curl of lemon peel can make an attractive finishing touch. Try these recipes using sugar-free Hair of the Dog for a diet-friendly twist on familiar drinks: Caribbean Dog 1 shot Malibu Rum 1 can Hair of the Dog Blend ingredients with ice, then serve in a tall glass. Float a 1/2 shot of Chambord in the glass and garnish with an orange slice and a cherry. Tex Mex Dog (Hair of the Dog's version of the margarita has fewer carbs -; approximately 40 grams less than traditional margarita mixes.) 1 1/4 shot tequila 3/4 shot triple sec 3/4 shot Grand Marnier 1/2 can Hair of the Dog Combine ingredients and serve over ice in a glass with a salted rim. Garnish with a slice of lime.

         
     
         
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